40 Party-Perfect Appetizer Recipes

This roundup will give you all the inspiration you need to keep your guests coming back for more. After all, a party is only as good as its food (in our opinion).

We’ve covered all our bases, from dips to bacon-wrapped things to seafood, there’s so much to choose from. Curate your own hors d'oeuvres bar or make one dish to let it shine alone. Either way, we guarantee you won’t have leftovers.

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips. Get the recipe for Roasted Carrot and White Bean Dip »Helen Rosner

The classic Argentine empanada is shaped like a half-moon, but the pattern of its seal differs to indicate the unique flavors inside. This recipe, with a braided crimp and a spicy beef filling, is baked rather than fried in Argentine style. Get the recipe for Empanadas de Carne (Beef Empanadas) »Landon Nordeman

Former deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city. These fried chicken livers topped the list and make a stellar accompaniment to an ice-cold beer. Get the recipe for Fried Chicken Livers »André Baranowski

Lidia Bastianich, who owns New York's Felidia and operates a restaurant, called Frico, with her son, grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy). Frico may be stuffed with a variety of fillings. When making this simple version, we added a little flour to help the frico to hold its shape. Get the recipe for Montasio Cheese Crisps »Christopher Hirsheimer

This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. We found that chilling the chiles after stuffing them makes them easier to coat with bread crumbs and fry. Get the recipe for Crab-Stuffed Jalapeños »André Baranowski

This recipe is borrowed from cookbook author Anne Willan, who developed it at her cooking school, La Varenne, in Burgundy, France. Willan calls them "burnt beans" in her book From My Chateau Kitchen (Clarkson Potter, 2000), noting that they are "a revelation to those familiar only with crisp beans". Get the recipe for Caramelized Green Beans »André Baranowski

Patience is the key to making this flavorful pate. Before it is assembled, the ingredients should marinate overnight, and the finished pate should set for at least a day after it's cooked so that the flavors meld. Get the recipe for Duck Pate »Landon Nordeman

These banana leaf-wrapped tamales are covered with an outer layer of foil, which ensures that they stay closed when steamed. Alternatively, the foil may be omitted and the tamales tied with kitchen twine. (Parchment paper may be substituted for the banana leaves, as well.) Get the recipe for Guatemalan Tamales with Ancho Chile Sauce »André Baranowski